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Caramel Nut Tart

Caramel Nut Tart is a combination of the rich pecan pie that we all love but filled with pecans, pistachios, cashews walnuts.  A beautiful presentation for sure and one that will be a family favorite!  

  • Author: Kristen Massad

Ingredients

Scale

Pate Sucree

  • 1 Cup Unsalted Butter, Softened
  • 3/4 Cup Powdered Sugar
  • 2 Eggs
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 1/2 Cups All Purpose Flour

Caramelized Nut Filling

  • 1 1/4 Cup Light Brown Sugar
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 tsp Salt
  • 5 Eggs
  • 1 1/2 Cup Light Corn Syrup
  • 1 tsp Vanilla Extract
  • 1/2 Cup Pecan Halves
  • 1/2 Cup Cashews
  • 1/2 Cup Pistachios
  • 1/2 Cup Walnut Halves

Instructions

Make the dough

  1. In a mixer fitted with a paddle attachment, cream together butter and powdered sugar
  2. Scrape down the butter in between mixing
  3. Add in eggs, salt and vanilla extract to the butter mixture
  4. Add the flour and mix until fully combined
  5. Remove the dough from the mixing bowl and lightly knead on a floured surface until smooth
  6. Form the dough into a ball and wrap with plastic wrap and refrigerate for 1 hour or overnight
  7. Once the dough is chilled, roll the dough out on a floured surface to 1/8 inch thick
  8. Place the dough in a 9” round tart pan and press down the bottom and sides of the tart to create an even and smooth shell
  9. Refrigerate the shell for another 30 minutes
  10. Preheat the oven to 350 degrees while making the filling

Make the filling

  1. Preheat oven to 350 degrees F
  2. In a mixing bowl with paddle attachment, mix together the brown sugar and butter until creamy and smooth
  3. add in the eggs, corn syrup and vanilla extract
  4. Remove the bowl from the mixer and pour the assorted nuts into the syrup and coat them completely
  5. Pour the assorted nuts into the unbaked tart shell

Bake

  1. Bake at 350 degrees for 30-40 minutes or until nuts are golden and the syrup is thick
  2. Allow the caramelized nut tart to cool before removing from the tart pan
  3. Serve at room temperature, Enjoy!